{"id":5240,"slug":"plombiere-aux-fruits","title":"Plombière aux fruits.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["vanilla plombière base","chopped mixed glacé fruit"],"ingredients_norm":["vanilla plombiere base","mixed glace fruit"],"steps":["Prepare in the same manner as for plombière aux marrons, but use chopped mixed glacé fruit instead of the marrons."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w62:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"2ac26096c3e2f24c980df663da03d0a370d73e7cefbdf188af40c937ed209ae9","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/plombiere-aux-fruits"}